Tomato Coulis

Name: Tomato Coulis (Sauce coulis de tomates)
Cuisine: Swiss
Ingredients: 550 g (1¼ lb) firm, ripe tomatoes, skinned and seeded; 550 g (1¼ lb) firm, ripe tomatoes, skinned and seeded; 40 g (1½ oz) shallots, finely chopped; ½ clove of garlic, skinned and crushed; 2 sprigs of fresh thyme; 2 sprigs of fresh rosemary; 50 ml (2 fl. oz) reduced vegetable stock; salt and freshly ground pepper; salt and freshly ground pepper

Sauce coulis de tomates

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This is a pure sauce, colourful and tasty, which can be used for many other Cuisine Naturelle recipes. Finely chopped tomatoes can be added to the sauce as a garnish before use.

Ingredients

550 g (1¼ lb) firm, ripe tomatoes, skinned and seeded
40 g

Europe
France
Switzerland
Sauce
Vegan
Gluten-free
Low fat
Low calorie

Method

Make sure all seeds, skin and excess juice have been eliminated from the tomatoes.
Sauté the shallots and garlic in a non-stick pan for 3-4 minutes, stirring constantly.
Add the herbs and sauté for about 1 minute, very gently.
Add the tomatoes and vegetable stock and simmer for 10-12 minutes.
Remove die herbs and purée the sauce in a